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Ingredients:
3 oz Sharp cheddar cheese
2 medium Jalapeno peppers
8 1/2 oz Cream-style corn (1 can)
1 cup Yellow cornmeal
3 Eggs
1 tsp Salt
1/2 tsp Baking soda
3/4 cup Buttermilk
1/2 cup Corn oil
2 tbsp Butter
Instructions:
PREPARATION: Adjust oven rack to center position; heat oven to 400F.
Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a
mixing bowl, combine corn, cornmeal, egggs, salt, baking soda,
buttermilk, oil, 1/2 cup cheese and peppers.
COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof
frying pan; heat in oven until butter is hot. Pour cornbread mixture
into the pan and sprinkle with remaining cheese. Bake until golden,
about 35 minutes.
Makes 8 servings
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Jalapeno Cornbread (Claiborne) Recipe brought to you by Mexican Recipes To-Go
